The sweet-and-sour cabbage pairs deliciously with braised chops and juicy pears in this German-inspired dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a small bowl, combine cider vinegar, brown sugar, and 1/4 teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.

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  • Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, 1/4 teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.

  • Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme.

Tips

Tips: Sugar Substitutes: Choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. PER SERVING WITH SUBSTITUTE: same as below, except 222 cal., 15 g carbo., 322 mg sodium. Exchanges: 0 other carbo.

To keep the sodium in this dish in check, look for natural pork, not enhanced pork.

Nutrition Facts

239 calories; 4.3 g total fat; 70 mg cholesterol; 323 mg sodium. 19.7 g carbohydrates; 29.9 g protein; Full Nutrition